Effective workflow allows the orderly movement of food through the
kitchen. An efficient kitchen will include well-organized workstations
and work sections. Storage equipment should be used to keep foods fresh
and organized until they are ready for use. Preparation equipment is
used to perform a variety of tasks including shredding, grating,
grinding, and slicing. Cooking equipment includes ranges, ovens, and
steamers. Equipment used for clean-up includes commercial sinks and
dishwashers. Holding equipment keeps foods hot until they are used.
Service equipment is used to serve customers in the dining room, at the
buffet, or at a catered function.
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